Monday is the start of Passover meaning a goodbye to the three things I hold dear, sushi, challah and sushi.
While I've been busy trying to fit in as many sushi dates as possible, I have neglected blogging. I am sorry. I apologize especially to my Nini who has been diligently checking my blog and chided me Thursday for my negligence. I also got a push from my good friend Zach who is anxious to start a conversation on Passover friendly desserts. He sent me a great link to some recipes which I will start working on tomorrow.
With the clock ticking Friday afternoon I searched the web for an answer to my lazy girl challah prayers. While this wasn't the best challah I've ever made, it certainly was far from the worst and the perfect answer to my speedy challah prayers. I will be keeping this recipe in my back pocket for times I don't start my dough the night before. Too bad instant yeast wasn't around in the days of Pharaoh. Next year in Jerusalem!
Recipe makes 2 loaves.
Ingredients
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 cup canola oil
- 3/4 cup white sugar (or honey)
- 3 eggs, beaten
- 4 1/2 teaspoons (2 packages) active dry yeast
- 1 teaspoon salt
- 7 1/2 cups bread flour
- 1 egg, beaten
- 2 tablespoons poppy seeds (optional)
- 2 tablespoons sesame seeds (optional)
Directions
- In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
- In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
- Knead dough on a floured surface with remaining flour until smooth OR use a standing mixer with a dough hook.
- Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto cookie sheet covered with parchment paper or a Silpat Baking Mat. Cover with a clean dishtowel and let rise in a warm place until doubled in size (about two hours).
- 15 minutes before you are ready to bake, brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired.
- Bake in a preheated 325 degree F(165 degrees C) oven for 25 to 30 minutes (or until you knock on the loaves and they sound hollow).
Chag Sameach!
